Sausage Pilaf

Sausage Pilaf

"I received this recipe from my mother years ago, and it's been a family favorite ever since. Pork sausage really bulks up ordinary rice pilaf for fantastic flavor."
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1 h 25 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt.
  2. Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 50 minutes, stirring occasionally.
  3. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.

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Loved it. I like to improvise and used 1 lb ground pork, omitted the pimientos and used sage since I was out of poultry seasoning. I think, next time, I will double the bread crumbs and butter b...

I made this recipe as stated with the exception of the pimentos. My husband is not a fan. I think the flavor was good and nice to go with the heartier fall and winter meals. I would not cons...

This is the same recipe my mother used when I was a kid. It's one of my favorite comfort foods; thank you for posting it. And my mom usually left out the pimentos too.

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